Pregnancy Friendly Crab Dip
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 tbsp vegan mayonnaise
- 1 tbsp worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 ½ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp garlic powder
- ¼ tsp hot sauce (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 12 oz lump crab meat, drained and picked over for shells
- ½ cup shredded cheddar cheese, divided
For serving
- 2 tbsp fresh chives or green onion tops, thinly sliced (optional)
- crackers or sliced baguette, for serving
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch baking dish and set aside.
- 2
In a medium mixing bowl, beat the softened cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the sour cream, vegan mayonnaise, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, hot sauce (if using), salt, and black pepper, and stir until fully combined.
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